What are you eating? (food porn)

[ExpatOilWorker]

1 hour ago, balo said:

Scrambled eggs and salmon sandwich .  I just love it. 

 

Very good combination and I like you add red onions and a few capers. Toasting the bread would bring it to the next level. Butter is always optional.

[ExpatOilWorker]

I believe we are in the height of the avocado season. 99 baht for 3 hash avocados at Central at the moment.

[CLW]

The red'ish paste is dill dressing and is a dream made in heaven on the artesian New Sealand salmon. I haven't seen it in supermarkets here, but it is actually surprising easy to make yourself.
The other two pieces are rillettes, a kind of rustic French pate. With a kid in the household, I now finish off with a spread of Nutella.
Credit to the wife, the bread is home-made. She is growing her own sour-dough and is on a baking binge at the moment.

Homemade fresh bread is always good. Can't eat the bread here...

[CLW]

I believe we are in the height of the avocado season. 99 baht for 3 hash avocados at Central at the moment.

I used to smoke hash. I guess you mean Hass.
Probably just a typo. Hope you don't mind [emoji6]

[Naam]

14 minutes ago, CLW said:

Homemade fresh bread is always good. Can't eat the bread here...

you can, when it's from a German baker.

[Naam]

1 hour ago, ExpatOilWorker said:

The red'ish paste is dill dressing and is a dream made in heaven on the artesian New Sealand salmon. I haven't seen it in supermarkets here, but it is actually surprising easy to make yourself.

tell tell tell how.

[ExpatOilWorker]

5 hours ago, Naam said:

tell tell tell how.

Balsamic

Fresh Lemon Juice

Dijon mustard
Brown sugar
Fresh fine chopped dill
Olive oil
Salt and pepper

 

The ratio of each is really not that important, just make sure you add lots of very fine chopped dill.

[craigt3365]

Last nights dinner.  With some nice red wine!  Lamb chops!  The bread, if you can believe it, is from Tesco.  It's actually quite good.

[Naam]

12 hours ago, ExpatOilWorker said:

Balsamic

Fresh Lemon Juice

Dijon mustard
Brown sugar
Fresh fine chopped dill
Olive oil
Salt and pepper

 

The ratio of each is really not that important, just make sure you add lots of very fine chopped dill.

which ingredient makes the paste RED???

is fresh Dill available. we are trying to grow Dill but no success. using dry Dill but that's...

[wayned]

8 minutes ago, Naam said:

is fresh Dill available

Yes it is.  It's called Pak Chee Lao.  It's not a widely used in Thai food, but used in Lao influenced dishes mostly in the north east.

 

I live in Nakhon Sawan Province and buy it from a vendor at the Wednesday walking market.  I order it one Wednesday and she has it the next.  She has to buy a big bundle of it at the wholesale market where she buys her goods and I certainly don't want 5-10 kilos so she gets the wholesale vendor to sell her a small amount when I order it, usually a whole lot for 10 baht.

[ExpatOilWorker]

1 hour ago, Naam said:

which ingredient makes the paste RED???

is fresh Dill available. we are trying to grow Dill but no success. using dry Dill but that's...

Good to see you have been busy in the kitchen. The paste is light brown in color.

I get fresh dill at Central, but Villa or Foodland in Pattaya should also have it. 

[Morch]

3 hours ago, Naam said:

which ingredient makes the paste RED???

is fresh Dill available. we are trying to grow Dill but no success. using dry Dill but that's...

 

Out of rainy season, didn't have much trouble growing deal in pots...sort of threw the seeds in and let it be, not much water or anything, just watch out for ants (chalk worked wonders). But really no need, as said above, there's always some local market carrying it, just need to look around as it's not big with Thais.

[Naam]

4 hours ago, ExpatOilWorker said:

Good to see you have been busy in the kitchen. The paste is light brown in color.

I get fresh dill at Central, but Villa or Foodland in Pattaya should also have it. 

bought a huge load of fresh dill in Makro, exiled the dogs to the staff quarter, conquered the kitchen and composed a dill sauce symphony with one kilo shrimps and half a dozen other delicious ingredients.

 

parallel to that i multitasked (i'm a great multitasker in the eyes of the LORD!) with another composition for my dogs, i.e. some sort of goulash (main ingredient two หัวใจหมู). total two hours of hard work and now my back aches terribly.

[Naam]

3 hours ago, Morch said:

Out of rainy season, didn't have much trouble growing deal in pots...sort of threw the seeds in and let it be, not much water or anything, just watch out for ants (chalk worked wonders).

i bought fresh dill with roots, my assistant advised that the roots with some stem planted will work (new plant). done already! will report.

[tutsiwarrior]

 

I saw something in the market that looked like fresh dill and then I pinched it and smelled it...

 

no dice...and the market ladies were highly amused...

 

 

[wayned]

2 hours ago, tutsiwarrior said:

 

I saw something in the market that looked like fresh dill and then I pinched it and smelled it...

 

no dice...and the market ladies were highly amused...

 

 

Most likely Cha-om.  It has a very unusual taste and smell.  It does look a little like dill.

[craigt3365]

Pan fried white fish with risotto, mushrooms and asparagus.  Yum.

[tutsiwarrior]

On 11/15/2017 at 3:33 AM, wayned said:

Most likely Cha-om.  It has a very unusual taste and smell.  It does look a little like dill.

 

'and then the local falang comes by and starts pinchin' and smellin' me vegetables...'

 

'har, har, har!...mebbe he wanted to pinch and smell yer middle aged behind instead!...'

 

and here's tutsi just tryin' to mind his own business...a bit of dill would go nicely with the steamed salmon from tescos...

 

 

[wayned]

28 minutes ago, tutsiwarrior said:

a bit of dill would go nicely with the steamed salmon from tescos...

Have you been spying on me.  I got the dill that I ordered last week at the market yesterday morning and had some teamed salmon (from Tesco) and a half dozen butterflied shrimp with dill yesterday for Dunch!  PM me your address and the next time that I order it I'll send you some EMS!

[Morch]

41 minutes ago, tutsiwarrior said:

 

'and then the local falang comes by and starts pinchin' and smellin' me vegetables...'

 

'har, har, har!...mebbe he wanted to pinch and smell yer middle aged behind instead!...'

 

and here's tutsi just tryin' to mind his own business...a bit of dill would go nicely with the steamed salmon from tescos...

 

 

 

I think you're more likely to score (talking about the dill here...focus) at stalls carrying veg and ingredients for Isaan food.

Edited November 16, 2017 by Morch

[tutsiwarrior]

28 minutes ago, Morch said:

 

I think you're more likely to score (talking about the dill here...focus) in stalls carrying veg and ingredients for Isaan food.

dunno...most of the stalls at the market don't specialize one way or another...I just go upon sight recognition and smell and then get a name in thai with whoever's with me at the time...the step daughter's a good cook and has a handle on most things...

 

recently a dude set up a bbq next to the sebben and started with the issan sausages after 4 pm...

 

tutsi to the stall lady: 'say, babe...why don't I fondle yer vegetables and then later me an' you can go an' have a party...'

 

 

Edited November 16, 2017 by tutsiwarrior

[Michaelaway]

"...really love  your peaches, wanna shake your tree."

S. Miller

[mogandave]

All that meat and no potatoes, just ain’t right like green tomatoes...looked in the pot, I’m fit to fight, ‘cause woman you know without rice...beans just ain’t right!

Satchmo


Sent from my iPhone using Thaivisa Connect

[Michaelaway]

"But  lately, all you give me is seaweed and alfalfa sprouts

And sunflower seeds, and I got my doubts

Babe, you left me here with the... chicken cordon blues"

S. Goodman

[grollies]

On 17/06/2017 at 11:06 PM, NickJ said:

TEXAS JACK SAUCE

2 cups Ketchup

1/4 c Tabasco

1/4 c Dijon mustard

1/4 c Jack Daniels, Hong Thong whiskey works as well.

1/4 c molasses,  Villa has it.

2TB dark brown sugar

1TB Worcestershie 

1 1/2 tsp garlic powder

1/4 tsp liquid smoke. Villa as well.

Combine and simmer for 15 min.

Lasts a few months.

Family over from UK made them long pork ribs, chicken wings and belly pork BBQ two nights ago using your recipe above.

 

Just finished off the ribs, cooked in the oven this time.

 

I spent a seriously long time trying to perfect a BBQ sauce.....This one is superb.

 

Thanks again, best BBQ we've ever had.

[tutsiwarrior]

23 hours ago, grollies said:

Family over from UK made them long pork ribs, chicken wings and belly pork BBQ two nights ago using your recipe above.

 

Just finished off the ribs, cooked in the oven this time.

 

I spent a seriously long time trying to perfect a BBQ sauce.....This one is superb.

 

Thanks again, best BBQ we've ever had.

 

yeah...that's good sauce recipe that riffs off a basic one by adding dijon and whisky...a pal in Oakland, CA turned me on to that 45 years ago ('dis here's my momma's recipe'), can't go wrong, always a big hit...put it on anything; chicken, ribs, hot links...

 

I useta use liquid smoke as a cologne and a barrier to undesirable odor...

 

 

[tutsiwarrior]

and here's tutsi in krung thep lookin' forward to burgers, pork chops and etc... but then what happens?

 

the hotel burger was substandard and upset my stomach and I was too beat to walk up to sukh to go to burger king and macdonalds...the pork chops were nice as usual...and then I got caesar salads at Bully's and the hotel with the usual dressing and the blood sugar went thru the roof, made with the local mayo that's fulla sugar and not yogurt that I usually use with salads, and then with the spag bolognaise at the hotel some idiot tried mincing horrible local beef by hand rather than using quality ground beef with the expected result...koyanisqaatsi: life outta balance...

 

and then I found the middle eastern place on nana that I thought had gone outta business, couldn't see the shwarma man out front when I was there last (a victim of the street seller purge) and I got takeaway, pigged out on hummous, moutabal, tabouleh and falafels...nan as a substitute fer arabic bread...OK but pricey...

 

on the third day I was pacing the floor of my hotel room, longing for the comfort and security of my kitchen and my local market...and then my business was finished and I called the limo captain and said: 'get me outta here!'...didn't even make it to foodland and I had a big list...

 

tap, tap, tap...there's no place like home...

 

tonight, spaghetti with US style spaghetti sauce..then up to the changwat soon to do the extension renewal (the primary purpose of the BKK trip was to get the income affidavit from the embassy) and stock up on the goodies at makro...

 

 

Edited November 20, 2017 by tutsiwarrior

[Naam]

2 minutes ago, tutsiwarrior said:

tap, tap, tap...there's no place like home...

[ExpatOilWorker]

25 minutes ago, tutsiwarrior said:

and here's tutsi in krung thep lookin' forward to burgers, pork chops and etc... but then what happens?

 

the hotel burger was substandard and upset my stomach and I was too beat to walk up to sukh to go to burger king and macdonalds...the pork chops were nice as usual...and then I got caesar salads at Bully's and the hotel with the usual dressing and the blood sugar went thru the roof, made with the local mayo that's fulla sugar and not yogurt that I usually use with salads, and then with the spag bolognaise at the hotel some idiot tried mincing horrible local beef by hand rather than using quality ground beef with the expected result...koyanisqaatsi: life outta balance...

 

and then I found the middle eastern place on nana that I thought had gone outta business, couldn't see the shwarma man out front when I was there last (a victim of the street seller purge) and I got takeaway, pigged out on hummous, moutabal, tabouleh and falafels...nan as a substitute fer arabic bread...OK but pricey...

 

on the third day I was pacing the floor of my hotel room, longing for the comfort and security of my kitchen and my local market...and then my business was finished and I called the limo captain and said: 'get me outta here!'...didn't even make it to foodland and I had a big list...

 

tap, tap, tap...there's no place like home...

 

tonight, spaghetti with US style spaghetti sauce..then up to the changwat soon to do the extension renewal (the primary purpose of the BKK trip was to get the income affidavit from the embassy) and stock up on the goodies at makro...

 

 

Kind of saddens me to hear your food experience in Bangkok. All of the better French/Italian restaurants have some amazing set lunch menus, there are dedicated burger bars, specialty smoked rib places, etc, all within easy reach from where you were staying.

[tutsiwarrior]

2 minutes ago, ExpatOilWorker said:

Kind of saddens me to hear your food experience in Bangkok. All of the better French/Italian restaurants have some amazing set lunch menus, there are dedicated burger bars, specialty smoked rib places, etc, all within easy reach from where you were staying.

 

ah well...I like routine and places that I know, hasta be within walkin' distance of the hotel...probably wouldn't step outta the house otherwise...undiagnosed autism spectrum disorder, yesee....

 

I thought about lookin' to see what was on the menu at the Kiwi bar on soi 8 as I walked by there a few times on the way to the dentist and the Rutnin eye hospital on Asoke but never made it...Bully's on the other hand is next to the pharmacy on sukh where I usually get my meds when in BKK and remembered their caesar salads as being nice...

 

there's a passageway between soi 6 where my hotel is and the subsoi offa soi 8 and I walked by Lolitas on my way to Asoke and the first couple of times I passed some of the girls fled at the sight of an old, fat falang comin' their way...then they became curious: 'pai nai?' as I walked past...I had a look at the talent; there was a 40 y.o. woman there 10 years ago and I looked to see if there was a 50 y.o. woman among the girls...she was special, as I remember she sensed that I was into visuals and got naked in 2 seconds as an aide to the process and she was splendid and she said proudly: 'I'm 40 years old...' a true vision of delight...

 

not food related but memorable...